I am a big fan of roasting vegetables. It's a ridiculously simple way to prepare vegetables while giving them a texture and depth of flavor that steaming or boiling simply cannot impart. Sure, roasting vegetables may take a little longer, but the end result is so very much worth it. Using the Cook's Illustrated recipe for Roasted Green Beans (it's a subscription-only recipe - sorry! - but you can sign up for the 14-day trial) as my template (you can see one of my initial attempts of roasting these here), I've roasted several kinds with varying (but mostly positive) results.
Last week I tried roasting one of my favorite treats, sugar snap peas.
Pretty, no? These came straight from my local farmers market. I love eating sugar snap peas raw by just splitting them open and popping out the peas like candy.
Here they are halfway through the cooking process. Yes, I took them out of the oven for this picture. You can see how much water they have lost so far.
And here are the little guys after roasting.
Don't they look delicious? Don't you want to dip them in wasabi mayonnaise and snack away? Or, if you're like me, just eat them hot right off the baking sheet? Ahem.